Elevate your appetizer game with this vibrant, nutrient-dense Roasted Beet Hummus
Ingredients
- 2 small to medium fresh beets
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 3 to 4 cloves fresh garlic
- 3 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tsp sea salt
- 2 to 3 Tbsp extra virgin olive oil
Recommended Ingredients:
Organic Sesame Tahini: View on Amazon
*Expert Tip: High-quality tahini provides the essential healthy fats for that signature velvety texture.*
Ground Cumin: View on Amazon
*Expert Tip: Cumin aids in digestion and complements the earthiness of the roasted beets.*
Instructions
- Preheat your oven to 400°F.
- Trim the beet leaves, leaving a small portion of the stem. Scrub thoroughly under cold water. Wrap each beet individually in foil and roast on a baking sheet for 1 hour.
- Once roasted, allow the beets to cool slightly. Run them under cold water; the skins should slide off easily with light pressure. Roughly chop the peeled beets.
- In a high-powered food processor, combine the chopped beets, chickpeas, tahini, garlic, lemon juice, zest, cumin, and salt.
- Puree for 1 to 2 minutes, scraping down the sides of the bowl as needed.
- While the processor is running, slowly drizzle in the olive oil. Continue processing until the hummus reaches a rich, ultra-creamy consistency.
- Transfer to a bowl and garnish with a drizzle of olive oil or fresh herbs if desired.
Kitchen Tech Essentials:
High-Power Food Processor: View on Amazon
*Editor’s Note: A reliable food processor is the key to achieving a professional, aerated texture in home-made hummus.*
Professional Notes
Storage Strategy:
Keep your Roasted Beet Hummus in an airtight glass container in the refrigerator. It stays fresh and maintains its vibrant color for up to 5 days. Give it a quick stir before serving to redistribute the natural oils.
Freezing Guidelines:
While you can freeze hummus for up to 3 months, we recommend enjoying this particular recipe fresh. Freezing can slightly alter the emulsion of the tahini and the delicate texture of the roasted beets.
